Preheat the oven to 350 degrees Fahrenheit. To a bowl, add flour, sugar, cinnamon, baking powder, baking soda, salt, nutmeg, ginger, and cloves. Stir well. Add pumpkin, non-dairy milk, espresso, oil, vinegar, and vanilla. Stir until evenly combined, but don’t overmix. Pour into two greased 8-inch round cake pans. Spread the batter out until smooth. Bake for 30-35 minutes. Let the cakes cool in the pan for a bit before removing them to let cool completely. To make the frosting: to a bowl, add powdered sugar, vegan margarine, non-dairy milk, espresso, vanilla, cinnamon, and nutmeg. Stir until smooth. Place one of the completely cooled cakes top down onto a serving plate. Frost the top of it. Place the other cake on top, and frost it (I only partially frosted the sides of this cake for a semi-naked cake look). To decorate, sprinkle a mixture of cinnamon, nutmeg, ginger, and cloves on top.

If you make this or any of my other recipes, I’d love it if you shared a photo of it with me on Instagram!